Ice Cream

30 indispensable ice creams - Jaume Turró

34.90€ -10% 31.41€

GOURMAND WORLD COOKBOOK AWARDS 2018 30 indispensable ice creams and sorbets have been selected to produce a suitable display case , at the...

-10%

Digital Edition - so cool.. magazine No. 1

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Digital Edition - so cool.. No 1

19.00€

When you buy an ebook from Books For Chefs, you’re not just purchasing a digital file—you’re supporting a community of chefs, photographers,...

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so cool.. magazine 2. Best ice cream magazine. Best ice cream recipes. Best ice cream book

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so cool.. No 2

30.00€

Making the impossible possible

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Helados - Guido Tassi

89.90€

Ice cream in Argentina is a tribute to the ice cream tradition that beats in every corner of the country. Through a personal and passionate...

Book Avanguardia Gelato by Paolo Brunelli

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Avanguardia Gelato - Paolo Brunelli

69.00€

The ice cream masters Paolo Brunelli, Gianfrancesco Cutelli, Alberto Marchetti, and Andrea Soban come together in a unique book, written in...

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Progetto Gelato - Andrea Soban

74.90€

The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - Making Italian Gelato . In this editorial project, ice cream...

Book The Gelato You Are Looking For by Martino Liuzzi

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The Gelato You Are Looking For - Martino Liuzzi

50.00€

The journey of a functional food between study and innovation The Gelato You Are Looking For codifies all his knowledge on the ingredients...

Gelato, Sorbetto, Granita, and Cold Desserts by Yoo Siyeon

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Gelato - Yoo Siyeon

89.90€

This book explains all the processes of making gelato, sorbetto, granita, and cold desserts and includes all the theories and how to...

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Glaces et Sorbets - Eva Harlé

14.90€

Des grands classiques aux recettes plus audacieuses, découvrez tous les secrets pour réussir vos glaces et sorbets maison.

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Helados: Los secretos del maestro heladero de Delacrem - Massimo Pignata

24.95€

Massimo Pignata encourages us to enjoy ice creams and sorbets and teaches us how to prepare them with seasonal fruits and vegetables following...

Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel

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Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

65.00€

Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e...

Book The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts by Lucy Allary

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The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

39.90€

Lucy Allary developed the concept of creamy, plant-based ice cream and, due to its success, opened a vegan ice cream parlor in 2020. As much...

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Essence - Jesús Escalera

69.90€

Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts. A different manual full of practical...

so cool.. magazine 1. Best ice cream magazine. Best ice cream recipes

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so cool.. No 1

30.00€

First world's signature ice cream magazine On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler

I Am Not a Gelato Ice Cream Book by Paolo Brunelli

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I Am Not a Gelato - Paolo Brunelli

40.00€

This is not a recipe book, nor can it be considered a biography in the strict sense of the best Italian gelato maker, Paolo Brunelli.

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Artisanal ice cream recipe book

29.00€

Ice Cream, an extensive recipe book with the main ice cream families . 245 recipes by 82 chefs of recognized international prestige.

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Ice Cream According to Østerberg

49.90€

Ice cream according to Østerberg is all about being creative, understanding the science of ice cream and having fun along the way. The recipes...

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GIVRÉ. L'art de la pâtisserie glacée en 60 recettes – Emmanuel Ryon

43.90€

Crèmes glacées et sorbets, gâteaux de voyage, fruits givrés, esquimaux, granités, yaourts, desserts glacés, mais aussi macarons et boissons par...

MÁS book by Mario Masiá. Artisan toppings and marble decoration for the ice cream

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MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

25.00€ -10% 22.50€

Toppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.

-10%

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Gelatology - Paolo Cappellini

115.00€

Il libro Gelatology di Paolo Cappellini spiega tutto ciò che c’è da sapere sulla produzione del gelato artigianale . Disponibile in italiano, è...

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-12°C Gelato - Bas van Haaren & Nils Hendrikse

59.90€

How do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into...

best ice cream book with ice cream recipes. The Perfect Scoop book by David Lebovitz

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The Perfect Scoop - David Lebovitz

29.75€

200 recipes for ice creams, sorbets, gelatos, granitas and sweet accompaniments by David Lebovitz.

Best ice cream book. The secrets of ice cream by Angelo Corvitto

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The secrets of ice cream - Angelo Corvitto

94.00€

4th EDITION Learn how to prepare the best possible top quality ice-cream, adapted to your own needs and own means.

Book Frozen Desserts by Francisco Migoya

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Frozen Desserts - Francisco Migoya

74.00€

A comprehensive knowledge of frozen dessert production by Francisco Migoya.

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Tag: Ice Cream

30 indispensable ice creams - Jaume Turró

Digital Edition - so cool.. No 1

so cool.. No 2

Helados - Guido Tassi

Avanguardia Gelato - Paolo Brunelli

Progetto Gelato - Andrea Soban

The Gelato You Are Looking For - Martino Liuzzi

Gelato - Yoo Siyeon

Glaces et Sorbets - Eva Harlé

Helados: Los secretos del maestro heladero de Delacrem - Massimo Pignata

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

The Vegan Ice Cream Bible: 120 Recipes for Ices, Sorbets and Frozen Desserts - Lucy Allary

Essence - Jesús Escalera

so cool.. No 1

I Am Not a Gelato - Paolo Brunelli

Artisanal ice cream recipe book

Ice Cream According to Østerberg

GIVRÉ. L'art de la pâtisserie glacée en 60 recettes – Emmanuel Ryon

MÁS, Artisan toppings and marble decoration for the ice cream - Mario Masiá

Gelatology - Paolo Cappellini

-12°C Gelato - Bas van Haaren & Nils Hendrikse

The Perfect Scoop - David Lebovitz

The secrets of ice cream - Angelo Corvitto

Frozen Desserts - Francisco Migoya

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